ROCKY ROAD ICE CREAM
1 cup milk
3⁄4 cups sugar
1 cup half and half
2 cups whipping cream
3/4 cups chocolate chips
3 squares (1 oz. each)
semisweet chocolate
1⁄4 teaspoon salt
1 1/2 teaspoons vanilla extract
1 cup mini marshmallows
1/2 cup chopped pecans
Combine milk and semi sweet chocolate in saucepan. Stirring constantly,
cook over medium heat until chocolate is melted. Remove from heat. Add
sugar and salt. Stir until dissolved. Stir in remaining ingredients. Cover and
refrigerate 30 minutes. Freeze as directed.
PEPPERMINT ICE CREAM
1 1/4 cups milk
1/2 teaspoon salt
1 teaspoon vanilla extract
6 ounces (1 cup) peppermint candy
1 cup sugar
1 1/4 cups half and half
3 cups whipping cream
Scald milk until bubbles form around edge of pan. Remove from heat.
Add sugar and salt. Stir until dissolved. Stir in half and half, vanilla, and
whipping cream. Cover and refrigerate 30 minutes. Place peppermint candy
in a plastic bag. Break into large pieces (about 1/4 inch) with a mallet or
rolling pin. Stir into chilled mixture. Freeze as directed.
PRALINE ALMOND FUDGE ICE CREAM
1 cup light brown sugar
1⁄4 teaspoon salt
1 cup half and half
2 eggs beaten
1 tablespoon vanilla extract
2 tablespoons butter
3 tablespoons flour
2 1/2 cups milk
2 cups whipping cream
1 cup slivered almonds
3/4 cup chocolate fudge topping
Combine brown sugar, flour and salt in a saucepan. Gradually stir in milk.
Cook over medium heat about 15 minutes or until thickened, stirring
constantly. Gradually stir about 1 cup of the hot mixture into the beaten
eggs. Add to remaining hot mixture, stirring constantly. Cook 1 minute,
remove from heat. Refrigerate 2 hours.
Combine whipping cream and vanilla in large bowl, add chilled mixture by
stirring with a wire whisk to combine. Sauté almonds in butter over low
heat about 5 minutes. Stir into ice cream mixture. Freeze as directed. Swirl
chocolate fudge topping through ice cream after it has stopped churning.
(Note: This is easier to do as you transfer ice cream into another container.)
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